Roasted Butternut Squash Soup and Curry Condiments
Roasted Butternut Squash Soup and Curry Condiments is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian soup. This recipe makes 4 servings with 484 calories, 9g of protein, and 14g of fat each. For $1.93 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A few people made this recipe, and 11 would say it hit the spot. It can be enjoyed any time, but it is especially good for Winter. This recipe is typical of Indian cuisine. Head to the store and pick up apples, banana, sweetened coconut, and a few other things to make it today. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. If you like this recipe, you might also like recipes such as Curry-Roasted Butternut Squash and Chickpeas, Butternut Squash Curry Soup, and Oven-Roasted Eggplant and Butternut Squash Curry.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
2 McIntosh apples, peeled and cored
Diced banana
3 to 4 pounds butternut squash, peeled and seeded
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
Roasted salted cashews, toasted and chopped
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
2 yellow onions
Equipment:
oven
frying pan
food processor
pot
Cooking instruction summary:
Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving. Photograph by Quentin Bacon
Step by step:
1. Preheat the oven to 425 degrees F.
2. Cut the butternut squash, onions and apples in 1-inch cubes.
3. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
4. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade.
5. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup.
6. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
7. Photograph by Quentin Bacon
Nutrition Information:
covered percent of daily need
